Parmesan-peppercorn ranch salad dressing

8 Servings

Ingredients

Quantity Ingredient
¾ cup Lowfat buttermilk
¼ cup Nonfat sour cream; or lowfat
2 tablespoons Fat-free mayonnaise
2 tablespoons Parmesan cheese
½ teaspoon Dried parsley; crumbled
½ teaspoon Dried chives
¼ teaspoon Dried oregano; crumbled
¼ teaspoon Garlic powder
⅛ teaspoon Salt
⅛ teaspoon Black pepper

Directions

INTRO: Makes 1 cup. Salad dressing or dip for raw vegetables. VARIATION: try other peppercorn: pink, or green, etc.

Combine all ingredients in a medium bowl, stirring gently with a whisk. For the best flavor, refrigerate, covered, for at least 30 minutes before serving. Dressing can be refrigerated in an airtight container for up to 5 days. PER 2 TBS 27½% cff: 24 cals; 1 g fat; 2g prot; 3g carb; 2mg chol; 124 mg sod.

CAUTION: If you want to use fresh herbs, wash them well and spin them dry; use the dressing the same day. Do not store more than 24 hrs.

>Recipe from American Heart Association's Low-Fat, Low-Cholesterol Cookbook (2nd ed) Random House.

Recipe by: American Heart Assn. (1997) 2nd Ed.

Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 09, 1998

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